India and South-east Asia have long been known as the spice centres of the world. Exotic spices have been used for centuries to liven up the daily staples of rice, noodles and bread with tasty sauce dishes known as curries. Historical, religious and regional cultures and customs have all stamped their identities on culinary traditions across these vast territories, with local produce forming the basis of speciality curries everywhere. Pungent spices and beautifully scented flavourings contribute magical tastes and endless diversity to Indian and South-east Asian curries, and this makes preparing and eating curries such a unique an exciting experience.

Curry brings together an inspirational collection of recipes and shows just how easy it is to make delicious and authentic curries at home. This essential volume opens with a look into the background of curries to discover how eating habits and the use of ingredients have been shaped over the centuries. For novice curry chefs, the basics of curry-making are fully explained, and there is a useful directory style guide to the essential elements of curries, including practical information on using spices and key ingredients such as root ginger, tamarind, coconut milk and lemon grass, making curry pastes and powders, and cooking perfect rice and noodles.

Featuring more than 150 traditional recipes, the book offers dishes from the far-flung corners of the Indian subcontinent and from Thailand, Burma, Vietnam, Malaysia, Indonesia and the Philippines. Signature dishes from India include Tandoori Chicken, Lamb Korma, Tarka Dhal and Beef Biryani, while Asian classics include Mussaman Curry, Beef Rendang and the Filipino meat soup known as Puchero. With step-by-step recipe instructions and exquisite colour photographs, making sensational hot and spicy curries has never been so easy.

ABOUT MRIDULA BALJEKAR

Contributing Editor Mridula Baljekar is the best-selling author of several books on Indian Cookery. Her first book, The Complete Indian Cookbook, published in 1990, has sold more than 250,000 copies. Mridula was cookery editor of Indian and Oriental Food & Drink magazine, and she contributes regularly to magazines and newspapers in the United Kingdom, Australia and her native India.

Mridula is a regular demonstrator at trade and consumer food shows. In her role as a freelance consultant to retail outlets, she spends much of her time on product development and the formulation of recipes. She also teaches Indian cookery in a number of cookery schools in the United States.

Mridula appears regularly on television as a guest chef and as a presenter of her own programmes. She has recently launched her own spice blends, Mridula Baljekar's Authentic Range.

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